Combine flour and salt in a medium bowl, cut in shortening with a pastry blender until crumbly (mixture should have irregular-size pieces).

Sprinkle cold water, 1 Tablespoon at a time, evenly over surface and stir with a fork until dry ingredients are moistened. (Squeeze dough firmly between your fingers after adding 3 Tablespoons water. If it falls apart, add remaining Tablespoon water).

Place in a 9-inch pieplate. Trim off excess pastry along edges; fold edges under and crimp. Prick pastry a few times with a fork if baking. (Do not prick if pastry is going to be filled before baking).

Bake at 450F for 10 to 12 minutes or until golden brown. Cool on a wire rack.

Makes 1 (9-inch) pastry shell.

Note: To freeze unbaked, press crust into a aluminium pie tin. Cover with plastic wrap. Can be baked from frozen state.